Text 21015, 78 rader
Skriven 2009-02-18 06:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: yay and boo
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> 4 butts/packages of steaks. I tried to get a skin on butt intact and
 DD> was told I could get a whole butt for the 99c pricing ... but, they
 DD> didn't have anything with football covering.

 ML> Did they come from the provisioner without skin? How weird is that.
 ML> Perhaps they have to save 'em for making footballs.

The provisioner is the Excel division of Con-Agra. What do you think?

 DD> Two negatives make a positive. But, according to my English teacher,
 DD> two positives do not make a negative. Yeah, right!

 ML> Old joke, do not pass go, do not collect 200 dollars.

I have used to to an English teacher ... a loooooobg time ago. And before I
heard it formalised as a joke. Not that I really care, you understand.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme
 Categories: Latino, Poultry, Citrus, Herbs
      Yield: 6 servings
 
      2 lg Cloves garlic
           Coarse salt or sea salt
      4 tb Extra-virgin olive oil
     12    Chicken thighs; rinsed,
           - patted dry
      2 lg Lemons, ea in 1/4" rounds
      1 bn Fresh rosemary; in 12 2" pcs
      1 bn Fresh thyme; in 12 2" pcs
     12    Sage leaves
           Fresh ground black pepper
 
  A pestle is perfect for pounding garlic, salt, and olive oil to a
  creamy paste.
  
  Using a mortar and pestle, mash the garlic with a large pinch of salt
  to create a coarse paste (or use a small mixing bowl and the back of
  a spoon, or mince the garlic very finely on a cutting board). Add the
  oil very slowly in drops while pounding and grinding the paste,
  continuing until the allioli is thick, creamy, and emulsified. Put
  the chicken in a bowl. Rub the allioli all over, including under the
  skin. Cover and refrigerate at least 2 hours or overnight.
  
  Heat the oven to 425°F and set an oven rack in the middle of the oven.
  Arrange the lemon slices in one layer in a large shallow roasting pan
  or baking dish (9x13x2 inches is good). Top each slice with a piece of
  rosemary and thyme and a sage leaf. Set the chicken thighs, skin side
  up, on top; sprinkle them generously with salt and pepper. Bake until
  the skin is golden and the juices are clear, 45 min. to 1 hour.
  
  Sometimes the lemons and chicken produce a lot of juices, in which
  case you can make a delicious pan sauce. Transfer the chicken
  (keeping the herbs and lemon slices underneath) to a plate and cover
  loosely with foil. Tilt the pan to pool the juices in one corner.
  Spoon off the fat that rises to the top. Set the pan over medium heat
  (if the pan isn't flameproof, pour the juices into a small skillet)
  and scrape up any stuck-on juices. Let the juices boil and reduce so
  they thicken to a saucy consistency. Drizzle the sauce around, not
  on, the chicken to maintain the crisp skin.
  
  In addition to the lemon and fresh herbs, the chicken thighs are
  flavored with an emulsified mash of garlic, salt, and olive oil,
  called allioli. I like to garnish each plate of chicken with a
  spoonful of romesco sauce.
  
  Author unknown

  Uncle Dirty Dave's Archives
 
MMMMM

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